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Results 41 - 50 of 63 for veal schnitzel
41. WIENER SCHNITZEL
Pound veal to tenderize. Salt and pepper ... oil in pan (approximately 350 degrees). Brown veal. Serve hot. Garnish with lemon wedge. Serves 4.
42. WIENER SCHNITZEL
Salt the meat and dip into flour, egg then bread crumbs to coat. Fry in the hot fat until well browned on both sides. Loosen the drippings ...
43. WIENER SCHNITZEL
Season cutlets with salt and pepper. Dip pieces in bread crumbs, then into beaten egg and again in the crumbs. Let stand in refrigerator 15 ...
44. WIENER SCHNITZEL
Cut the veal into serving pieces and marinate ... until golden brown. Some grated cheese can be added to bread crumbs to add flavor. Serves 4.
45. WIENER SCHNITZEL
Mix flour, salt, paprika and pepper. Coat cutlets with flour mixture; pound until 1/4 inch thick. Beat egg and water until blended. Dip ...
46. WIENER SCHNITZEL
Cut meat into 4 pieces; pound 1/4 to 1/8 inch thick. Cut small slits around edges to prevent curling. Coat meat with flour seasoned with 1 ...
47. WIENER SCHNITZEL
Pound and salt meat on both sides. Put flour, eggs and bread crumbs in one bowl each. Roll meat in flour, then in eggs and at the end in ...
48. WIENER SCHNITZEL
Cut the veal into serving pieces and marinate ... a golden brown. Some grated cheese can be added to the bread crumbs to add flavor. Serves 4.
49. WIENER SCHNITZEL
Tenderize the meat with meat mallet. Season the meat. Put meat in eggs, covering both sides generously. Place meat in bread crumbs. Fry ...
50. SCHNITZEL MEAT
Dredge meat with flour and season with salt and pepper. Melt the shortening (bacon fat is preferable) and brown the meat in it. Remove the ...
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